Compositions of matter containing paramethoxycinnamaldehyde as a flavoring agent and sweetener

ABSTRACT

Compositions which contain as a flavoring agent and sweetener from about .0001% to about 20.0% of paramethoxycinnamaldehyde.

United States Patent Neely et al. Dec. 23, 1975 COMPOSITIONS 0F MATTER[56] References Cited CONTAINING UNITED STATES PATENTSPARAW'IHOXYCINNAMALDEHYDE As A 3,867,557 2 1975 Neely et al 426/175FLAVORING AGENT AND SWEETENER Inventors: James S. Neely, LibertyTownship,

Butler County; James A. Thompson, Cincinnati, both of Ohio Assignee: TheProcter & Gamble Company,

Cincinnati, Ohio Filed: Dec. 11, 1974 Appl. No.: 531,642

Related US. Application Data Division of Ser. No. 352,813, April 19,1973, Pat. NO. 3,867,557.

US. Cl 424/52; 426/175 Int. Cl. A61K 7/18 Field of Search 424/49-58;

OTHER PUBLICATIONS Chem. Abstr. 66: 31930v (1967), Mario et al.,Chemical Investigations of Artemesia Grownin Piedmont (p-MeO-CJLCl-LCHCHO).

Chem. Abstr. 72: 5 l8l4n (1970), Pogany et al., Composition of Oil ofSweet Basil Perfum. Essent. Uc. Rec. 59(12) 858-865 (1968),(pmethoxycinnamoldehyde).

Primary Examiner-Shep K. Rose Attorney, Agent, or Firm-Ronald L.Hemingway; George W. Allen; Douglas C. Mohl 57 ABSTRACT Compositionswhich contain as a flavoring agent and sweetener from about .0O0l% toabout 20.0% of paramethoxycinnamaldehyde.

11 Claims, No Drawings COMPOSITIONS OF MATTER CONTAININGPARAMETHOXYCINNAMALDEI-IYDE AS A FLAVORING AGENT AND SWEETENERCROSS-REFERENCE TO RELATED APPLICATION This application is a divisionalof the copending application of James Speer Neely and James AnthonyThompson, Ser. No. 352,813, filed Apr. 19, 1973, now U.S. Pat. No.3,867,557 dated Feb. 18, 1975.

BACKGROUND OF THE INVENTION 1. Field of the Invention The presentinvention relates to compositions containing paramethoxycinnamaldehyde,hereinafter referred to as PMCA, as a flavoring agent and sweetener.PMCA can be used to impart a desirable flavor and sweetness to a varietyof oral, labial and ingestible compositions such as beverages, foods,dentifrices, lipsticks and the like, with or without the use of otherflavorants and/or sweeteners. The present invention also relates to avariety of compositions embodying PMCA as a flavoring agent andsweetener, said compositions intended to be added to a variety of oral,labial and ingestible compositions to impart sweetness and flavorthereto. The present invention still further relates to a method ofimparting sweetness and flavor to oral, labial or ingestiblecompositions, with or without the use of other flavorants and/orsweeteners.

2. The Prior Art In recent years, there has been considerable activityaimed toward the production of artificial sweetening and flavoringagents for use by persons affected by physiological disorders such asdiabetes mellitus and by those who must restrict their caloric intake aspart of a weight control regimen. Such artificial sweeteners andflavoring agents are useful not only in foods and beverages but are alsouseful in certain oral and cosmetic compositions. Examples of suchcompositions include lipsticks, lip pomades, dentifrices, mouthwashes,mouthsprays and the like. Such artificial sweeteners and flavorants areadvantageous in oral compositions as they are non-cariogenic, i.e. theydo not contribute to dental caries. This non-cariogenicity apparentlyresults because these artificial sweeteners and flavorants are notmetabolized in the mouth by oral bacteria to form acids which are theprimary cause of dental caries.

Heretofore, sweetness and flavoring characteristics have been impartedto the compositions described above by the use of various syntheticsweeteners and flavorants. The most commonly used artificial sweetenershave been the cyclamates, which have come under governmental restrictionand are no longer commonly used, and the saccharin compounds. Althoughthe saccharin compounds possess sweetness characteristics, they areundesirable as the sole sweetening agent in most food and beveragecompositions because of the lingering bitter aftertaste perceived bymost users.

While saccharin and the cyclamates have been in common use for a numberof years, more recently a series of new artificial sweeteners which canbe broadly classified as dihydrochalcones have been discovered. Forexample, Horowitz and Gentili, U.S. Pat. No. 3,087,821, teach the use ofvarious dihydrochalcones having sugar substituents (glyconicdihydrochalcones) as sweetening agents. The application of Rizzi,entitled Dihydrochalcone Sweetening Agents", Ser. No.

2 76,972, filed Sept. 30, 1970, discloses the use of certain aglyconicdihydrochalcones as sweetening agents. Another recently discoveredsynthetic sweetener, 6-(trifluoromethyl) tryptophane, is disclosed byKornfield in U.S. Pat. No. 3,535,336 which issued on Oct. 20, 1970.

' invention to provide a variety of oral, labial and ingestiblecompositions having desirable sweetness and flavor characteristics.

It is another primary object of the present invention to provideimproved sweetening and flavoring compositions, or concentrates.

It is still another object of the present invention to provide lowcalorie, relatively non-cariogenic food and beverage compositions.

It is yet another object of the present invention to provide improvedoral, labial and ingestible compositions containing PMCA and, inaddition, commonly known sweeteners and/or flavorants.

It has been surprisingly found that compositions which contain fromabout 0.000l% to about 2.0% of PMCA possess highly desirable sweetnessand flavor characteristics with or without the addition of othersweeteners and/or flavorants. Compositions of the present inventionembody a variety of oral, labial and ingestible compositions containingPMCA suitable for use in their intended form. The compositions of thepresent invention may be embodied in a variety of dry as well as liquidconcentrates containing from about 0.001% to about 20.0% PMCA which canthen be added in the appropriate amounts to oral and labialcompositions, imparting to such compositions desirable sweetness andflavor qualities. Depending on the composition, PMCA may be added alone,or as one of the concentrated compositions which are more fullydiscussed hereinafter.

It has also been found that when PMCA is mixed or codissolved withcommonly known sweeteners, the result is a composition possessingenhanced sweetness characteristics.

In addition, it has been found that when PMCA is mixed or codissolvedwith or in commonly known flavorants, the result is an enhanced flavor.

The present invention also relates to a method of imparting flavor andsweetness to oral, labial and ingestible compositions and the like byadding to said compositions PMCA or concentrated compositions containingPMCA in the proper amounts. 7

The term labial as used herein refers to all compositions which in theordinary course of usage come into contact with the lips. Suchcompositions include, for

example, lipsticks and lip pomades. The term oral compositions as usedherein refers to all compositions which in their ordinary course ofusage come into contact with the surfaces of the oral cavity, andinclude compositions for use in the oral cavity, and those that areinhaled through the oral cavity. The term ingestincludes food andbeverages and Non-limiting examples of foodstuffs that may be sweetenedand flavored by the compositions of the present invention include:cakes, pies, breads, rolls, cereals, cookies, candies, frostings,gelatin, tea, and coffee, prepared fruits such as apples, peaches,pears, cherries, and strawberries, prepared vegetables such as sweetpotatoes, beets, pickles, and tomatoes, sauces, and the like, wherein asweetened and enhanced flavor are desired.

DETAILED DESCRIPTION OF THE INVENTION More specifically, the presentinvention relates to compositions which contain from about 0.0001% toabout 20.0% by weight of paramethoxycinnamaldehyde, hereinafter referredto' as PMCA as a flavoring agent and sweetener.

PMCA has the structural formula:

CH CH CHO O-CH PMCA may be made by well-known processes such as thatdisclosed in British Pat. No. 1,291,246 to Montgomery, Oct. 4, 1972. ThePMCA product may contain impurities but a more pure product can beobtained by the process of recrystallizing.

Preferred compositions of the present invention are oral, labial andingestible compositions as defined above containing PMCA in amounts offrom about 0.0001% to about 2.0%. Amounts of from about 0.0002% to about1.0% are even more preferred, with amounts of from about 0.0005% toabout 0.3% being most preferred. Such compositions can contain PMCAalone or in combination with other sweeteners and/or flavorantshereinafter described.

Combinations of Paramethoxycinnamaldehyde and Other Sweeteners Asdiscussed briefly heretofore, it has been discovered that when PMCA ismixed or codissolved with other known natrual or synthetic sweeteningagents, the resulting composition has enhanced sweetnesscharacteristics.

Examples of such other suitable known synthetic sweetening agentsinclude: saccharin, 6-(trifluoromethyl) tryptophane,-(3-hydroxyphenoxy)- lH-tetrazole, and certain aglyconicdihydrochalcones as defined in detail in the application of George P.Rizzi entitled Dihydrochalcone Sweetening Agents, Ser. No. 76,972, filedSept. 30, 1970, wherein small amounts of hesperetin dihydrochalcone andcertain homologs thereof are used to provide novel sweeteningcompositions useful in various edible products.

PMCA may also be combined with other sweetening agents which may benaturally occurring or prepared from natural compounds. Examplesinclude: sucrose, lactose, dextrose, levulose, maltose and the like.

Most preferred for this aspect of the invention is PMCA admixed orcodissolved with an aglyconic dihydrochalcone, preferably hesperetindihydrochalcone. Such a composition possesses desirable enhanced flavorand sweetness characteristics.

Combinations of Paramethoxycinnamaldehyde And Other Flavorants It hasalso been discovered that compositions containing PMCA mixed orcodissolved with other known flavorants results in a flavoring agenthaving enhanced flavor. Broadly, such flavorants include liquid andpow-,

dered extracts. Examples of such extracts include: oil of sweet birch,oil of spearmint, oil of Wintergreen, anise oil, dill oil, celery seedoil, various citrus oils including lemon, orange, lime, tangerine andgrapefruit oils, clove oil, peppermint oil, cassia, carrot seed oil,cola concentrate, ginger oil, angelica oil, vanillin and the like,singly and in admixtures. These flavors are obtained from theappropriate plant sources by extraction in the manner well known tothose skilled in the art or may be synthetically made by known methods.Depending on the flavorant employed, an additional solvent may beemployed to obtain the desired solution.

Solvents When it is desired to have a liquid composition containingPMCA, it is important to utilize a suitable ingestible solvent in whichto dissolve and/or suspend the PMCA to form the desired flavor andsweetening composition. It is equally as important to employ a suitablesolvent to codissolve and/or suspend the PMCA and other sweeteningand/or flavoring agent which may additionally be used.

The PMCA employed herein is slightly soluble in water, but more solublein various polar, organic liquids. It is, therefore, possible to provideorganic solvents and organic-aqueous solvents in proper formulations todissolve PMCA alone, or to codissolve PMCA with other sweetening agentsand/or flavorants, thereby providing desirable sweetening and flavorcompositions for use in a variety of oral and labial compositions.

The solvents suitable for solubilizing the PMCA and other combinationscontaining PMCA herein described are any of the polar, organic liquidsand water containing said polar, organic liquids in the amountshereinafter detailed. Of course, when it is desired to prepareartificial sweeteners suitable for prolonged or repeated ingestion byhumans, it is necessary to use as a solvent for the PMCA a polar,organic liquid which is toxicologically acceptable. The hereinafternoted classes of polar, organic liquids which can be used to solubilizePMCA, PMCA/sweetener and/or PMCA/flavorant combinations can all beingested to a greater of lesser extent by humans without ill effects.For example, many of the organic acids are found in oxidized fatmixtures and acetic acid is a well-known constituent of vinegar. Ashereinafter noted, organic acid esters are major components of mostnaturally occurring flavor uids are known to be present in the so-calledfusel oil component of alcoholic beverages. Many of these polar, organicliquids cause no ill effects if ingested occasionally and in lowconcentrations, but some should be avoided if repeated use isanticipated. Accordingly, there are certain preferred polar, organicliquids which can be employed herein singly, in combination one withanother and/or with water to provide desirable flavoring and sweeteningcompositions. These preferred, polar, liquid, organic compounds aresometimes hereinafter referred to as ingestible organic solvents.Preferred, ingestible, polar, organic liquid solvents suitable for useherein, singly, in admixtures and with water for the preparation ofartificial sweetening compositions containing PMCA and other PMCAcombinations disclosed herein include the ingestible members of thehereinafter disclosed classes of polar, organic liquids, especiallythose detailed in the list of permitted food additives periodicallyprepared and issued by the United States Food & Drug Administration andpublished in the Federal Register, and commonly referred to as the GRAS(Generally Recognized As Safe) list, which is incorporated herein byreference.

Another group of ingestible organic solvents useful herein are thepolar, organic liquids classified as safe for limited use in foods underthe provisions of regulation 121.1 164 of the U.S. Food and DrugAdministration. A wide variety of ingestible polar, organic liquids arein this category. For example, certain liquid alcohols and glycols, lowmolecular weight organic acids (i.e., C -C organic acid esters,aldehydes, and ketones, aromatic as well as aliphatic and mixturesthereof, serve to solubilize the PMCA and other combinations disclosedherein and can be used herein, either alone or in mixtures. Ketones suchas acetophenone, 3-decen-2-one, isopulegone and the like, all dissolvePMCA combinations used herein, to provide artificial sweeteningcompositions. Aldehydes such as benzaldehyde, decanal, and the like, aresimilarly useful herein. A variety of alcohols can also be used todissolve the compositions used in the practice of this invention to formartificial flavoring and sweetening compositions. Ethyl alcohol,l-propanol, 3-hexen-1-ol, neopentyl alcohol, l-decanol, sorbitanmonooleate polyoxyethylene and the like, are all suitable for usesingly, in admixture one with another, and in water, to provideartificial flavoring and sweetening compositions.

The liquid organic esters of the formula R"COOR, wherein R" representsstraight-chain and branched alkyl groups having 1 to carbon atoms, are apreferred class of solvents for use herein. The usefulness of suchesters arises both because of their good solvent properties and byvirtue of the fact that many esters are suitable for prolongedingestion, themselves being major components of most natural flavoroils. Nonlimiting examples of esters useful as ingestible polar, organicliquid solvents herein include: pentyl pentanoate, isobutyl formate,ethyl acetate, amyl valerate, isoamyl valerate, butyl butyrate, isobutylpropionate, isoamyl decanoate, ethyl propionate, ethyl butyrate, isoamylacetate and isobutyl valerate all of which are suitable for use singly,in admixtures, and with water, in the instant invention.

Similarly, various naturally-occurring and synthetically-reconstitutedflavor oils are suitably employed to solubilize the PMCA andcombinations thereof with other flavoring and sweetening agentsdisclosed heretofore. It is not possible to specify with certainty thecompositions of these various oils other than that they are highlycomplex liquid mixtures containing polar compounds such as lactones,alcohols, ketones, aldehydes, thiols, acids and acid esters. Some flavoroils contain nitriles, imides, organonitrates and the like. Alonghistory of use by humans has shown that such flavor oils arephysiologically acceptable and they are thus also preferred for use asingestible organic solvents herein. Often, such flavor oils are employedwith ethyl alcohol and propylene glycol to provide various extracts,tinctures and concentrates containing said oils, and it is acontemplated mode of the practice of this invention that such solutionscan be used to solubilize the combinations employed herein so as toprovide flavoring and sweetening compositions. Thesenaturally-occurring, ingestible organic solvent oils can also be usedwith water and any of the above-noted liquids as a co-solvent.Non-limiting examples of flavor oils suitable for employment assolubilizing agents for PMCA and combinations thereof include: oil ofsweet birch, oil of spearmint, oil of Wintergreen, anise oil, dill oil,celery seed oil, various citrus oi'ls including lemon, orange, lime,tangerine and grapefruit oils, clove oil, peppermint oil, cassia, carrotsee oil, cola concentrate, ginger oil, angelica oil and the like, singlyand in admixtures, and all such oils can be used in the practice of thisinvention. These oils are obtained from the appropriate plant sources byextraction in the manner well known to those skilled in the art.

As discussed above, any of the above polar organic solvents in whichPMCA and combinations with other flavoring and/or sweetening agentsheretofore disclosed are soluble can be further diluted in water toyield desirable sweetening and flavoring compositions.

For example, PMCA can be dissolved in ethyl alcohol and then dilutedwith an appropriate amount of water to yield the desired concentrationof PMCA, which composition is suitable for flavoring and sweeteningfoods and beverages. In like fashion, ethyl acetate can be used todissolve PMCA and hesperetin dihydrochalcone and can be subsequentlydiluted with water to yield a sweetening and flavor composition in adesired concentration. Alternatively, PMCA or combinations thereofdisclosed herein can be dissolved in pure ethyl alcohol in a desiredconcentration and the solution employed as a flavoring and sweeteningcomposition. Thus, it is seen that dissolution of the PMCA andpreviously disclosed combinations thereof in polar, organic liquids, inmixtures thereof, and in mixtures thereof and water, results insolutions suitable for use as artificial flavoring and sweeteningagents.

As hereinbefore noted, many of the ingestible polar, organic liquidswhich can be used to solubilize PMCA and the other preferredcombinations of the present invention, especially the esters, haveflavor properties of their own and are recognized as being majorconstituents in many natural flavor oils. Thus, when such solvents areused herein, even at low concentration, they will impart to thecomposition being sweetened some of their own flavor; this is sometimesdesirable. However, when it is desired to prepare artificial sweeteningcompositions containing PMCA having essentially no flavor sensationother than that provided by the PMCA, it is necessary to employ as theingestible organic solvent for said combinations a material havinglittle, or no, flavor properties of its own. Two ingestible organicsolvents which fulfill these requirements are ethyl alcohol and1,2-dihydroxypropane, and these solvents are preferred for use hereinwhen it is desired to prepare artificial sweetening compositions havingno additional flavor properties other than those possessed by PMCA. Ofcourse, such sweetening compositions prepared with ethyl alcohol or1,2-dihydroxypropane can be flavored by the addition of flavor oils, ifso desired.

The useful concentration of 1,2-dihydroxypropane in the sweeteningcompositions containing PMCA is limited by the astringency of thiscompound. For this reason, sweetening compositions containing thissolvent should contain no more than about 3% of the1,2-dihydroxypropane, the remainder of the solvent being water or ethylalcohol. Alternatively, more concentrated solutions of1,2-dihydroxypropane, or the com pound itself, can be used in thepreparation of concentrated sweetening compositions which, in use, arediluted so that the amount of 1,2-dihyc1roxypropane in the sweetenedfood is below the astringency level.

Especially preferred ingestible solvents used herein are ethyl alcohol,orange oil, tangerine oil, lemon oil, lime oil, grapefruit oil,spearmint oil, peppermint oil, clove oil, 1,2-dihydroxypropane, aceticacid, isoamyl acetate, isoamyl valerate, butyl butyrate, isobutylpropionate, and sorbitan monooleate polyoxyethylene (20), both singly,in combination, and in combination with water.

When ethyl alcohol is selected as the ingestible polar, organic liquidsolvent for use in this invention, it can be used singly and in variousproportions with water. Solutions of the PMCA or the other preferredcompositions disclosed herein of the concentrations hereinbeforedisclosed in pure ethanol, and in ethanol-water mixtures containing fromabout 0.15% to 99% ethanol, are all suitable for use as sweetening andflavor compositions.

Formation of Solvent Containing Liquid Concentrates Another aspect ofthe present invention is a variety of concentrated liquid compositions,which when added to the desired oral or labial composition, is dilutedto provide said oral or labial composition with the appropriate amountof PMCA. Said concentrates can contain PMCA alone, or in combinationsheretofore discussed with other flavorants and/or sweeteners. In suchconcentrates, PMCA can be present in amounts of from about 0.0001% toabout 20.0%, preferably from about 0.01% to about most preferably fromabout 0.10% to about 5.0%.

Such concentrated solutions and concentrates of I PMCA and othercombinations theeof (i.e., PMCA/- sweetener and/or flavorant) can beaccomplished by simple admixture with any of the appropriate ingestiblepolar, organic liquids. Gentle warming can be employed to speed the rateof solution but this is entirely optional, as the PMCA and combinationsthereof of the present invention are found to be relatively soluble inthe above noted ingestible organic solvents. When heating is employed,temperatures of from 40C to 90C are suitable. Preparation ofaqueous-organic solutions of PMCA and PMCA/sweetener and/or flavorantcombinations can be accomplished either by dissolving the PMCA orcombination thereof in the desired ingestible polar, organic liquid andadmixing the resulting solution with water, or by simply adding the PMCAor combination thereof to a mixture of water and ingestible organicsolvent. Both of these methods are suitably employed in the practice ofthis invention, but it is usually found to be quicker to dissolve thePMCA or combination thereof in the ingestible polar, organic liquid andthen to admix the resulting solution with water. The amount of organicsolvent required to dissolve the PMCA and combinations thereof employedherein is not critical since any of the above-named solvents willdissolve sufficient material to provide concentrations falling withinthe ranges disclosed heretofore. Generally, ratios of ingestible organicsolvent to PMCA of about 25:1, and greater, are suitable. Whenaqueous-organic solvent systems are employed to dissolve PMCA orcombinations thereof, the total concentration of ingestible polar,organic liquid needed to insure solubility of PMCA or combinationsthereof in the water depends to some extent on the amount of PMCA andother compounds to be dissolved.

Dry Concentrated Compositions Containing PMCA Still another compositionof the present invention.

embodies dry concentrated compositions wherein PMCA is admixed with anon-toxic, ingestible diluent. In such concentrated compositions, PMCAis present in amounts of from 0.0001% to about 20%, preferably 0.01% toabout 10%, most preferably from about 0. 10% to about 5.0%. It is to berecognized that in such a dry or liquid concentrate as previouslydiscussed, PMCA can be present in amounts greater than 20%. Practicalityin terms of economics and product desirability were the criteria used inarriving at said upper limit. In the practice of this aspect of theinvention, any of the commonly known diluents may be used. Nonlimitingexamples of such diluents include: dry starch, powdered sucrose,lactose, kaolin, mannitol, dicalcium lactate, magnesium carbonate,magnesium oxide, calcium phosphate, powdered glycyrrhiza, or othercommonly used diluents. Such dry compositions can then be used toenhance the flavor of and sweeten oral and labial compositions and thelike by addition thereto in amounts to achieve a flavor and sweetnessdesirable to the user.

Oral, Labial and Ingestible Compositions Containing PMCA Finally, thepresent invention provides for imparting Toothpastes usuallyadditionally contain humectants.

and binders.

Any abrasive polishing material which does not ex-.

cessively abrade dentin can be used in dentifrice compositions. Theseinclude, for example, calcium carbonate, dicalciumorthophosphatedihydrate, calcium pyrophosphate, tricalcium phosphate,calcium polymetaphosphate, insoluble sodium polymetaphosphate, andresinous abrasive materials such as particulate condensation products ofurea and formaldehyde, and others such as disclosed by Cooley et al. inU.S. Pat. No. 3,070,510 granted Dec. 25, 1962. Silica xerogels asdisclosed in U.S. Pat. No. 3,538,230 to Pader et al. on Nov. 3, 1970 canalso be used in the compositions of the present invention.

The total amount of abrasive materials in the dentifrice embodiments ofthe present invention can range from 0.5% to 95% by weight of thedentifrice. All percentages specified hereinafter refer to weightpercent of the total composition unless otherwise specified.)Preferably, toothpastes contain from 20% to 60%, and tooth powderscontain from 6% to 95%.

Dentifrices usually contain sudsing agents in an amount of from about0.5% to about 5.0%. Suitable sudsing agents for use in the dentifricesof this invention are those which yield substantial levels of foam andwhich are otherwise acceptable 'for use in the oral cavity. Examples ofsuitable sudsing agents include the water-soluble salts of alkyl sulfatehaving from 10 to 18 carbon atoms, such as sodium lauryl sulfate;water-soluble salts of sulfonated monoglycerides, such as sodium coconutmonoglyceride sulfonate; water-soluble salts of fatty acid amides oftaurine, e,g., sodium N-methyl- N-palmitoyl tauride; water-soluble saltsof fatty acid esters of isethionic acid, e.g., the coconut acid ester ofsodium isethionate; and substantially saturated aliphatic acyl amides ofsaturated aliphatic monoamino carboxylic acids having 2 to 6 carbonatoms and in which the acyl radical contains 12 to 16 carbon atoms,e.g., sodium N-lauroyl sarcosinate. Mixtures of two or more sudsingagents can also be used.

One or more flavoring agents are generally employed in an amount of fromabout 0.01% to about 2.0%. Suitable flavoring agents for use in thedentifrices herein include, for example, PMCA, Wintergreen oil (methylsalicylate), oil of peppermint, oil of Spearmint, oil of cinnamon, oilof anise and mixtures thereof.

Sweetening agents are also generally employed in dentifrice compositionsin amounts of from about 0.01% to about 0.5%. Examples of suitablesweetening agents include PMCA either alone or admixed with saccharinand/or hesperetin dihydrochalcone, and 6- (trifluoromethyl) tryptophane.

For the purposes of the present invention, PMCA is preferred as asweetening and flavoring agent in an amount of from about 0.0002% toabout 1.0% preferably from about 0.0005% to about 0.3%.

It is to be recognized that other flavoring agents heretofore disclosedin addition to PMCA may be used in amounts such that the totalconcentration of flavoring agents is up to about 2.0%. Likewise,additional sweetening agents as disclosed heretofore other than PMCA mayalso be used in amounts such that the total concentration of sweeteningagents is up to about 0.5%.

In toothpastes, it is desirable to employ thickening agents such ashydroxy ethyl cellulose and water-soluble salts of cellulose ethers,including sodium carboxymethyl cellulose and sodium carboxymethylhydroxyethyl cellulose; or natural gums, including gum karaya, gumarabic, and gum tragacanth. Also, colloidal magnesium aluminum silicateor finely divided silica can be used as part of the thickening agent toimprove the texture of the product. Thickening agents in an amount offrom 0.1% to can be used.

In addition to the above ingredients, toothpastes of the presentinvention may contain oral health agents such as fluorine containingcompounds. Examples of such compounds include: stannous fluoride, sodiumfluoride, lithium fluoride, indium fluoride, potassium fluoride,ammonium fluoride, sodium fluostannite, stannous chlorofluoride, sodiummonofluophosphate, sodium hexafluoroantimonate and the like. Suchcompounds are generally present in amounts of from about 0.01% to about1.0%.

It is also desirable to include some humectants or viscosity modifyingmaterials in toothpastes. Suitable materials for these purposes includeglycerin, sorbitol, and other edible polyhydric alcohols or mixturesthereof. These materials can comprise up to 40% of the toothpastecomposition. In addition to the aforementioned typical components oftoothpaste, water and/or ethyl alcohol can be present in toothpastes atlevels up to about 50%.

Mouthwashes generally comprise a water-ethyl alcohol solution andflavoring materials such as those disclosed hereinafter. The alcoholprovides an antibacterial effect and also solubilizes the flavoringmaterials. Optionally, mouthwashes also contain additional antibacterialagents such as cetyl pyridinium chloride and domiphen bromide, andhumectants such as glycerin and sorbitol which give a moist feeling tothe mouth. A sweetening agent can also be employed. Examples of suchsweeteners are disclosed below.

Typically, mouthwashes contain 10% to 60% ethyl alcohol, 30% to water,5% to 20% glycerin or other humectant, 0.01% to 0.1% of an antibacterialagent, 0.05% to 0.5% sweetening agent, and 0.01% to 2.0% flavoringagent. Examples of suitable flavoring agents include PMCA, Wintergreenoil (methyl salicylate), oil of peppermint, oil of cassia, oil of anise,oil of cinnamon and mixtures thereof. Suitable sweetening agents includePMCA either alone or in combination with hesperetin dihydrochalcone,saccharin, glycerin, sorbitol, levulose, and/or 6-(trifluoro-methyl)tryptophane.

For the purposes of the present invention, PMCA is preferred as theflavoring and sweetening agent, being present in amounts of from 0.3% toabout 1.0%, preferably from about 0.5% to about 0.50%. Flavoring agentsand mixtures thereof other than PMCA can be added in addition to PMCAsuch that the total concentration of flavoring agent in the compositionis up to a total concentration of sweeteners of about 0.5%.

The aforesaid mouthwash compositions can also be administered invaporizer or aerosol forms. When administered in aerosol forms, commonlyavailable propellants such as hydrocarbons and fluorohalogenderivatives, for example, dichlorotetrafluoroethane,octafluorocyclobutane, dichlorodifluoromethane andtetrafluorodichloroethane, are used.

A typical soft drink contains carbonated water, flajvoring andsweetening agents. A variety of flavoring agents are suitable for use insoft drinks. Generally, however, citrus oils are most preferred.Examples of suitable flavorants include PMCA, lemon, orange, lime,tangerine, and grapefruit oils, cola, root beer, grape, and the like.Such flavorants are generally present in amounts of from about 0.001% toabout .10%.

Examples of suitable sweetening agents include PMCA either alone or incombination with saccharin, hesperetin dihydrochalcone, sucrose,levulose, and/or 6-(trifluoromethyl) tryptophane. Sweetening agents aregenerally present in amounts of from about 0.001% to about 0.10%. PMCAis most preferred as the flavoring and sweetening agent for soft drinksin amounts of 11 from about 0.004% to about'0.075%.

In addition to PMCA, additional flavorants other than PMCA such asdescribed above can be employed to obtain a total flavorantconcentration of up to about 0.10%. Sweeteners other than PMCA may alsobe used in addition thereto such that the total concentration ofsweetener is an amount up to about 0.10%. Examples of suitable optionalsweeteners have been given heretofore.

Cake mixes embodying the concept of the invention may be formulated forany of a variety of types, such as yellow, devils food, marble, spice,and so on.

Such mixes are formulated by methods commonly employed in the art. Thismay be conveniently illustrated by the following general ranges foryellow type cake mixes and chocolate type cake mixes, respectively, allproportions being by weight.

Yellow type cake mix:

Coloring, minor amount, if any All of the ingredients listed above maybe of conventional type and quality. Thus, the flour may be the usualbleached cake flour, although a good general purpose flour can besubstituted, especially if appropriate emulsifiers are provided. Theordinary granulated sugars are quite satisfactory, including sucrose,dextrose, maltose, fructose, lactose, and brown and invert sugars, aloneor in combination. The ratio of sugar to flour may be adjusted asnecessary for special circumstances but a ratio of sugar to flour inexcess of 1:1 has long been known to result in particularly good cakemixes.

As to the shortening, any of the ordinary animal or vegetable fats,which may have been partially hydrogenated before use, is suitable.Preferably, the shortening should be of the so-called emulsifiedvariety, containing up to 50%, and more normally about 5-25%, by weight,of one or more suitable emulsifiers. The partially esterified polyhydriccompounds having surface active properties are an exceptionally valuableexample of appropriate emulsifiers. This class of emulsifiers includes,among others, monoand di-glycerides of fatty acids, such as monostearin,monopalmitin, monolein, and dipalmitin; partial fatty acid esters ofglycols, such as propylene glycol monostearate and monobehenate; higherfatty acid esters of sugars, such as the partial palmitic and oleic acidesters of sucrose; and

phosphoric and sulfuric acid esters, such as dodecyl glyceryl ethersulfate and monostearin phosphate. Mention may also be made of thepartial esters of hydroxy carboxylic acids, such as lactic, citric, andtartaric acids, with polyhydric compounds, for example, glyceryllactopalmitate, and the polyoxyethylene ethers of fatty esters ofpolyhydric alcohols, such as a polyoxyethylene ether of sorbitanmonostearate or distearate. Fatty acids alone or esterified with ahydroxy carboxylic acid, e.g., stearyl-2-lactylate, are also useful. Thecondition of the shortening may vary from distinctly liquid to veryfirm. We have found that slightly better results are achieved withnormally solid shortening and, in this case, dissemination throughoutthe dry ingredients is facilitated by melting the shortening prior tomixing, as is explained more fully later. This is not to imply thatliquid shortenings do not produce acceptable cakes or that solidshortenings may not be mixed except in liquid condition as any suchimplication would be erroneous.

The selection of a chemical leavening system from among those known inthe art will pose no problem for one skilled in the formulation ofculinary mixes. In general, such systems are composed of a baking soda,e.g., sodium, potassium, or ammonium bicarbonate, on the one hand, andone or more phosphate or other common baking acids on the other.Suitable baking acids include monocalcium phosphate, dicalciumphosphate, sodium acid pyrophosphate, potassium acid tartrate,monosodium phosphate, sodium aluminum phosphate, and sodium aluminumsulfate, among others. The amount of soda and the selected acid are sobalanced as to achieve a pH in the resultant batter of about 6-10.Frequently, provision of a slight excess of soda is advantageous so asto assure absence of unreacted phosphate acid and/or to compensate forthe acid tendencies of some batter ingredients.

For many mixes, it is accepted practice for the housewife to add therequired amount of eggs in the course of batter preparation and thispractice may be followed just as well in the present mixes. If desired,the inclusion of egg solids in the mix is an allowable alternative.

The above formulations are then processed and compounded into a mix bymethods commonly used in the art, which basically comprises thefollowing steps:

1. The major ingredients, i.e., flour, sugar, and shortening, areblended into a homogeneous premix;

2. The premix from step 1 is passed through an impact grinder toeliminate lumps or agglomerates;

3. The de-lumped premix is subjected to a shearing and crushingtreatment;

4. The minor ingredients are uniformly incorporated;

and

5. The total mixture is subjected to impact grinding to eliminate lumpsfrom final product.

It has been surprisingly found that when PMCA alone, or as one of theother combinations described herein, is added to a cake mix as describedabove, in amounts of from about 0.001% to about 1.0%, most preferably inamounts of from about 0.01% to about 0.50%, that a cake prepared fromsuch a mix possesses enhanced flavor and enhanced sweetnesscharacteristics.

- The following examples describe sweetening and flavoring compositionsand their preparation as well as a variety of compositions embodyingsaid sweetening and flavoring compositions. Said examples are givensolely for the purpose of illustration and are not to be EXAMPLE I 20grams of PMCA are thoroughly mixed with 80 grams of powdered lactose.The result is a dry sweetening and flavoring composition suitable foruse without further treatment.

Compositions are prepared as in Example I except that dry starch,kaolin, mannitol, dicalcium lactate, magnesium carbonate, magnesiumoxide, calcium phosphate, and powdered glycyrrhiza, respectively, areused in place of the powdered lactose. In each instance, the result is adesirable dry sweetening and flavoring composition.

EXAMPLE II 1.0 gram of PMCA is dissolved in 100 g. of ethyl alcohol and1,000 g. of water is admixed therewith. The resulting solution issuitable for use as a sweetening and flavoring composition withoutfurther treatment.

EXAMPLE III 1.0 gram of PMCA and 0.05 gram of hesperetin dihydrochalconeare dissolved in 100 g. of ethyl alcohol with gentle warming and 1,000g. of water is added thereto. The resulting solution is suitable for useas a sweetening and flavoring composition without further treatment.

Sweetening and flavoring compositions are prepared substantially aredisclosed in Example III except that the hesperetin dihydrochalcone is,respectively, replaced by saccharin, -(3-hydroxyphenoxy)-1H-tetrazole,glycerin, sorbitol, glucose, sucrose, dextrose,6-(trifluoromethyl)tryptophane, and levulose. Additional sweetening andflavoring compositions are prepared as in Example 111 except thathesperetin dihydrochalcone is replaced by 1:] mixtures of hesperetindihydrochalcone, respectively, with saccharin, glycerin, sorbitol,glucose, sucrose, and dextrose. Additional compositions are prepared inaccordance with Example 111 except that the hesperetin dihydrochalconetherein is replaced by a 1:1:1 mixture of hesperetin dihydrochalcone,saccharin and sucrose. In each case, the result is a highly desirablesweetening and flavoring composition.

EXAMPLE IV A concentrated, non-aqueous sweetening and flavoringcomposition having an intense sweetness is prepared in the followingmanner: 4 g. of PMCA is dissolved in 100 g. of ethyl alcohol. Theresulting solution is suitable, without further treatment, for use as ahighly concentrated flavoring and sweetening composition.

The above composition is prepared and in addition 0.20 gram ofhesperetin dihydrochalcone is dissolved. The resulting solution is ahighly desirable flavoring and sweetening solution.

EXAMPLE V 1.0 gram of PMCA is dissolved in a mixture of 1,000 g. ofwater and 50 g. of sorbitan monooleate polyoxyethylene with gentlewarming. The resulting solution is suitable for use as a flavoringsweetening composition without further treatment.

EXAMPLE VI A vanilla-flavored sweetening composition suitable forsimultaneously sweetening and flavoring is prepared as follows: 1 partPMCA and 0.5 parts vanillin are dissolved in 50 parts ethyl alcohol. Theresult is an enhanced vanilla-flavored sweetening composition having aprolonged flavor impact but lacking the bitter after-taste frequentlyassociated with vanillin.

EXAMPLE VII 5 parts of PMCA and 0.25 part of hesperetin dihydrochalconeare dissolved in parts lemon oil. The resulting solution possesses,without further treatment, and enhanced lemon flavor possessingdesirable sweetness characteristics.

The lemon oil is replaced by an equivalent amount of oil of sweet birch,oil of Wintergreen, anise oil, dill oil, celery seed oil, bitter almondoil, orange oil, lime oil, clove oil, peppermint oil, tangerine oil,cassia, carrot seed oil, angelica oil, cola concentrate, and ginger oiland mixtures thereof, respectively, such as 1:1 mixtures of lemon andorange oil, lemon and lime oil, and cola concentrate and ginger oil.Mixtures in a ratio of about 11121 are also prepared replacing the lemonoil of Example Vll. An example of such a mixture is lemon oil, lime oiland orange oil. In each instance the result is a sweetened flavorcomposition having an enhanced flavor and sweetness.

EXAMPLEVIII 1 part of PMCA is dissolved in 10 parts of isoamyl acetateand the resulting solution provides an enhanced banana-flavored flavorpossessing desirable sweetness characteristics.

EXAMPLE IX 0.05 part of PMCA and .002 part of hesperetin dihydrochalconeare dissolved in 1 part of isoamyl valerate and the resulting solutiondiluted with 100 parts of a 1:1 mixture of ethanol and water to providean appleflavored sweetening composition.

EXAMPLE 1 part of PMCA is dissolved in 20 parts of butyl butyrate toprovide an enhanced pineapple-flavored sweetening composition.

EXAMPLE X1 1 part of PMCA is dissolved in 25 parts of isobutylpropionate to provide a sweetening composition having an enhanced rumflavor.

Compositions are prepared substantially in accordance with Example X1except that pentyl pentanoate, isobutyl formate, ethyl acetate, amylvalerate, isoamyl valerate, butyl butyrate, isoamyl decanoate, ethylpropionate, ethyl butyrate, isoamyl acetate and isobutyl valerate,respectively, are substituted in place of isobutyl propionate. In eachinstance, the result is a sweetened flavor composition having enhancedproperties.

EXAMPLE XII One-tenth part of PMCA is dissolved in a synthetic pineappleoil (corresponding to winter fruit) consisting of 2.91 parts ethylacetate, 0.61 parts acetaldehyde, 0.45 parts methyl n-valerate, 0.60parts methyl isovalerate, 1.40parts methyl isocaproate and 0.75 partsmethyl caprylate to provide a sweetening composition and enhanced flavorcomposition.

EXAMPLE XIII of lemon oil, lime oil, tangerine oil, grapefruit oil, 0

spearmint oil, peppermint oil, and clove oil, respectively, andsweetening compositions are obtained.

As illustrated by the foregoing PMCA and the mixtures of flavoringagents and sweeteners containing PMCA admixed with a dry ingestiblediluent or dissolved in appropriate organic and aqueous-organicsolvents, provide both flavored and unflavored sweetening compositions.These concentrated sweetening compositions can, themselves, be ingestedbut are more often used to sweeten and/or flavor other materials such asfoods, beverages, confections, and other oral as well as labialcompositions and the like. As discussed heretofore, such oral and labialcompositions can contain PMCA in concentrations of from about 0.0001% toabout 2.0%, preferably 0.0002% to about 1.0%, most preferably from about0.0005% to about 0.3%. Such oral and labial compositions can containPMCA alone, or as one of the combinations discussed in detailheretofore.

The following examples of oral and labial compositions and the like arefor the purpose of illustration and are not intended to be limiting ofthe present invention.

EXAMPLE XIV The following toothpaste composition is prepared byconventional methods:

The composition of this example when used as intended has asignificantly enhanced flavor and possesses highly desirable sweetnesscharacteristics.

Toothpaste compositions are prepared in accordance with Example XIVexcept that calcium carbonate, dizalcium orthophosphatedihydrate,calcium polymetaphosphate, xerogel, insoluble sodium polymetaphosahateand resinous abrasive materials such as particuate condensation productsof urea and formaldehyde is disclosed by Cooley et al. in US. Pat. No.3,070,510, are used respectively in place of calcium pyrophos- )hate.The result in each instance is a desirable tooth- )aste compositionhaving enhanced flavor and sweetiess characteristics.

Compositions are prepared as in Example XIV ex- :ept that sodiumfluoride, lithium fluoride, potassium Iuoride, ammonium fluoride, sodiumfluorostannate, itannous chlorofluoride, sodium monofluorophos- 16phate, indium fluoride, and sodium hexafluoroantimonate, respectively,are used in place of stannous fluoride. The result in each instance is atoothpaste having enhanced flavor and desirable sweetnesscharacteristics.

Compositions are prepared substantially in accordance with Example XIVexcept that Wintergreen oil, oil of Spearmint, oil of anise, andmixtures thereof are substituted for peppermint oil. In each case, atoothpaste composition with enhanced flavor and sweetness propertiesresults.

EXAMPLE XV A conventional mouthwash is prepared having the followingcomposition:

Ingredient Percent by Weight Glycerin 12.0 Ethyl alcohol (50% ethanol.73.0

50% water) Cetyl pyridinium chloride 0.045 Sorbitan monooleatepolyoxyethylene 0.15 Flavor (anise oil) 0.15 PMCA 0.05 Water balanceEXAMPLE XVI A throat lozenge is prepared having the following formula:

Ingredient Percent by Weight Hard candy base 98.70 Tyrothrycin 0.30 Oilof Wintergreen 0.90 PMCA 0.10

The above composition possesses highly desirable sweetnesscharacteristics and a greatly enhanced flavor.

EXAMPLE XVII A lipstick is formulated as follows:

Ingredient Percent by Weight Mineral oil 15.00 Castor oil 31.15 Beeswax20.00 Paraffin 12.15 Carnauba wax 10.00 Ceresin wax 10.00 D&C Red No. 1color 0.70

PMCA 1.00

. 17 When applied to the lips in the usual manner, this compositionimparts a red coloration to the lips and possesses highly desirablesweetness and flavor characteristics.

EXAMPLE XVIII A chewing gum in accordance with this invention isformulated as follows:

Ingredient Percent by Weight Gum base 21.30

Ester gum 6.40

Coumarone resin 9.60

Dry latex rubber 3.20

Paraffin wax 2.10

(M.P. 180F.)

Sugar 59.40 Corn syrup (Baume' 45) 18.20 Oil of peppermint 1.00 PMCA0.10

This chewing gum, when used in the usual manner, imparts to the mouth anenhanced peppermint flavor with desirable sweetness characteristics.

EXAMPLE XIX A smoking tobacco composition is prepared as follows:Approximately 2 grams of the composition as prepared in Example IV issprayed on approximately 100 grams of cured, cased and blendedcommercial tobacco; The tobacco so treated is manufactured intocigarettes using the normal factory procedures and equipment.

The tobacco product made in accordance with the above example deliverssmoke having a pleasing aroma and taste. Additionally, the flavor has apleasing quality which lacks the harshness generally associated withsome grades of tobacco.

EXAMPLE XX A sweetened carbonated beverage is prepared having thefollowing composition:

Ingredient Percent by Weight Flavor and sweetener* 1.0 Phosphoric acid0.1 Carbonated water balance Composition of Example VII The result is acarbonated beverage with enhanced flavor and sweetness characteristics.

The lemon flavor used in Example VII is replaced by an equivalent amountof lime oil, orange oil, tangerine oil, grapefruit oil, spearmint oil,oil of 'wintergreen, peppermint oil, anise oil, ginger oil, angelicaoil, cassia, and cola concentrate and mixtures thereof, respectively,and said compositions substituted in the above example. Beverages-of thecorresponding flavors are obtained having enhanced flavor and sweetnesscharacteristics.

EXAMPLE XXI A sweetened pastry topping having an enhanced flavor isprepared as follows: A sufficient amount of the sweetening and flavoringcomposition of Example VIII to provide about 0.05% by weight of the PMCAis admixed with a glaze prepared from equal parts water, corn starch,and sorbitan monooleate polyoxyethylene.

EXAMPLE xxu Brewed coffee and tea are sweetened as follows: a sufficientvolume of the sweetening composition described in Example I is added tocoffee and tea, respectively, such that the final concentration ofdissolved PMCA in the brewed beverage is about 0.01%.

EXAMPLE XXIII A sweetened gelatin dessert having an enhanced flavor isprepared as follows: a sufficient volume of the sweetening compositiondescribed in Example III is added to a liquefied gelatin solution suchthat the final concentration of dissolved PMCA and hesperetindihydrochalcone in the solution is about 0.001%. The solution is gelledby chilling.

Cake mixes embodying the concept of this invention may be formulated forany of a variety of types such as yellow, devils food, marble, spice andso on. Examples of such cake mixes are illustrated as follows:

EXAMPLE XXIV A devilzs food cake mix is prepared according to the Asdisclosed in Example I The resulting devil's food cake mix produces acake having significantly enhanced flavor and sweetness qualities.

EXAMPLE XXV A yellow cake mix is prepared having the following basicformulation:

Parts by Weight Ingredient Sugar (Industrial fine granulated surcroseand dextrose) Emulsified shortening Non-fat milk solids Sodiumbicarbonate Monocalcium phos hate goldium acid pyrop osphate DextroseFlavorin PMCA of Example I The above cake mix produces a yellow cakehaving enhanced sweetness and flavor properties.

EXAMPLE XXVI Two cakes are prepared utilizing the cake mixes of ExamplesXXIV and XXV. Each cake is prepared as follows:

Nineteen ounces of the cake mixes are mixed with two whole eggs andabout 1 to 1% cups of water. Greater or lesser amounts of cake mix andwater may be used if desired. This is then mixed either by'hand or witha household mixer. For hand mixing, a total of 300 strokes is used,while for machine mixing, two minutes at medium speed is adequate. Aftermixing, equal parts of the batter are poured into two greased 8-inchround pans and baked at 350F. for 30-35 minutes until done. The resultis a devils food and a yellow cake having enhanced flavor andpotentiated sweetness qualities.

EXAMPLE XXVII An instant coffee product having a sweetening andflavoring composition contained therein is prepared as follows: Fivethousand pounds of roast and ground coffee (100% by weight through No. 8mesh and 95% by weight on No. 20 mesh United States Standanrd screens)are used to prepare an aqueous coffee extract in a conventionalcountercurrent extraction train. The extraction train is composed ofeight stainless steel columns connected in series for continuousoperation. Each column is fifteen feet high, eight inches in diameterand holds approximately450 pounds of the roast and ground coffee. Priorto extraction a volatile flavor fraction is distilled from the roast andground coffee by passing PSlG steam through each column of fresh coffeefor fifteen minutes. The volatile fraction removed from the coffee ispassed into a 35F. condenser and then into a 1 10F. cold trap. The totalweight of condensate obtained is 10% by weight of the roast and groundcoffee which was steamed. The condensate is saved for addition to aliquid extract as described below.

The steam distilled roast and ground coffee is then extractedcountercurrently with water. The water enters the extraction system at300F. and is allowed to cool by natural heat losses as it passes throughthe system. The extract emitting from the last column has a temperatureof 210F. and a concentration of coffee solubles of 22% by weight.

The extract is concentrated to a 50% soluble concentration byconventional thin-film evaporation. Thereafter, the condensate fromsteam distillation along with a sufficient amount of the sweetener andflavorant of Example 1 is added to the concentrated extract such thatthe final concentration of dissolved PMCA in the extract is about 0.10%.The extract is then spray dried in a conventional spray tower, fourteenfeet in diameter and thirty-five feet in height. The extract is atomizedat a pressure of 550 psig. and sprayed into a concurrent flow of hotair. The inlet temperature of the air is 560F. and the outlettemperature is 260F. The result is a coffee product which, when used asintended, possesses enhanced flavor and desirable sweetnesscharacteristics, without the bitterness often associated with such aproduct.

What is claimed is:

l. A dentifrice composition comprising:

A. from about 0.0001% to about 2.0% of paramethoxycinnamaldehyde;

B. from about 0.5% to about 5.0% of a sudsing agent;

20 C. from about 0% to about 1.9999% of a flavoring agent other thanparamethoxycinnamaldehyde;

D. from about 0% to about 0.4999% of an additional sweetening agentother than paramethoxycinnamaldehyde;

E. from about 0.5% to about 95% of an abrasive material;

F. from about 0.1% to about 5.0% of a thickening material;

G. up to about 40% of a humectant and viscosity modifying material;

H. up to about 50% water; and

1. from about 0% to about 1.0% ofa fluorine containing compound.

2. The composition of claim 1 wherein paramethoxycinnamaldehyde ispresent in an amount of from about 0.0002% to about 1.0%.

3. The composition of claim 1 wherein paramethoxycinnamaldehyde ispresent in an amount of from about 0.005% to about 0.3%.

4. The composition of claim 1 wherein the flavoringagent other thanparamethoxycinnamaldehyde is selected from the group consistingessentially of wintergreen oil, oil of peppermint, oil of spearmint, oilof anise, oil of cinnamon, and mixtures thereof.

5. The composition of claim 1 wherein the sweetening agent other thanparamethoxycinnamaldehyde is selected from the group consistingessentially of hesperetin dihydrochalcone,-(trifluoromethyl)tryptophane, saccharin, and mixtures thereof.

6. The composition of claim 1 wherein the abrasive is present in anamount of from about 20% to about 60%.

7. A mouthwash composition comprising:

A. from about 0.0001% to about 2.0% of paramethoxycinnamaldehyde;

B. from about 10% to about 60% ethyl alcohol;

C. from about 5% to about 20% of a humectant;

D. from about 0.01% to about 0.1% of an antibacterial agent;

E. from about 0% to about 0.2999% of a flavoring agent other thanparamethoxycinnamaldehyde;

F. from about 0% to about 0.4999% of a sweetening agent other thanparamethoxycinnamaldehyde; and

G. up to about water.

8. The composition of claim 7 wherein paramethoxycinnamaldehyde ispresent in an amount of from about 0.03% to about 1.0%.

9. The composition of claim 7 wherein paramethoxycinnamaldehyde ispresent in an amount of from about 0.05% to about 0.50%.

10. The composition of claim 7 wherein the flavoring agent other thanparamethoxycinnamaldehyde isselected from the group consistingessentially of wintergreen oil, oil of peppermint, oil of cassia, oil ofanise, oil of cinnamon, and mixtures thereof.

11. The composition of claim 7 wherein the sweetening agent other thanparamethoxycinnamaldehyde is selected from the group consistingessentially of hesmixtures thereof.

thyl )tryptophane, and I

1. A DENTIFRICE COMPOSITION COMPRISING: A. FROM ABOUT 0.0001% TO ABOUT2.0% OF PARAMETHOXYCINNAMALDEHYDE; B. FROM ABOUT 0.5% TO ABOUT 5.0% OF ASUDSING AGENT; C. FROM ABOUT 0% TO ABOUT 1.9999% OF A FLAVORING AGENTOTHER THAN PARAMETHOXYCINNAMALDEHYDE; D. FROM AABOUT 0% TO ABOUT 0.4999%OF AN ADDITIONAL SWEETENING AGENT OTHER THAN PARAMETHOXYCINNAMALDEHYDE;E. FROM ABOUT 0.5% TO ABOUT 95% OF AN ABRASIVE MATERIAL; F. FROM ABOUT0.1% TO ABOUT 5.0% OF A THICKENING MATERIAL; G. UP TO ABOUT 40% OF AHUMECTANT AND VISCOSITY MODIFYING MATERIAL; H. UP TO ABOUT 50% WATER;AND I. FROM ABOUT 0% TO ABOUT 1.0% OF A FLUORINE CONTAINING COMPOUND. 2.The composition of claim 1 wherein paramethoxycinnamaldehyde is presentin an amount of from about 0.0002% to about 1.0%.
 3. The composition ofclaim 1 wherein paramethoxycinnamaldehyde is present in an amount offrom about 0.005% to about 0.3%.
 4. The composition of claim 1 whereinthe flavoring agent other than paramethoxycinnamaldehyde is selectedfrom the group consisting essentially of wintergreen oil, oil ofpeppermint, oil of spearmint, oil of anise, oil of cinnamon, andmixtures thereof.
 5. The composition of claim 1 wherein the sweeteningagent other than paramethoxycinnamaldehyde is selected from the groupconsisting essentially of hesperetin dihydrochalcone,6-(trifluoromethyl)tryptophane, saccharin, and mixtures thereof.
 6. Thecomposition of claim 1 wherein the abrasive is present in an amount offrom about 20% to about 60%.
 7. A mouthwash composition comprising: A.from about 0.0001% to about 2.0% of paramethoxycinnamaldehyde; B. fromabout 10% to about 60% ethyl alcohol; C. from about 5% to about 20% of ahumectant; D. from about 0.01% to about 0.1% of an antibacterial agent;E. from about 0% to about 0.2999% of a flavoring agent other thanparamethoxycinnamaldehyde; F. from about 0% to about 0.4999% of asweetening agent other than paramethoxycinnamaldehyde; and G. up toabout 90% water.
 8. The composition of claim 7 whereinparamethoXycinnamaldehyde is present in an amount of from about 0.03% toabout 1.0%.
 9. The composition of claim 7 whereinparamethoxycinnamaldehyde is present in an amount of from about 0.05% toabout 0.50%.
 10. The composition of claim 7 wherein the flavoring agentother than paramethoxycinnamaldehyde is selected from the groupconsisting essentially of wintergreen oil, oil of peppermint, oil ofcassia, oil of anise, oil of cinnamon, and mixtures thereof.
 11. Thecomposition of claim 7 wherein the sweetening agent other thanparamethoxycinnamaldehyde is selected from the group consistingessentially of hesperetin dihydrochalcone, saccharin,6-(trifluoromethyl)tryptophane, and mixtures thereof.